Tender and Juicy Bavette Steak with a Creamy Mushroom Sauce

Change it up by grilling up a Bavette steak, an amazingly rich cut of beef. Beef Bavette features a beef-forward flavor, takes on any dry rub or marinade like a boss and is perfect for any recipe calling for steak.

Bavette Steak Recipe

This version of steak Bavette is grilled then finished off with a rich and savory Mushroom Sauce to highlight the rich beefy flavor.

Simple Steak Seasoning

Bavette steak lends to a wide variety of seasoning. Like only salt and pepper? Awesome. Prefer creole seasoning? Perfect. We have quite a few dry rub recipes to choose from; you can utilize any with success.

This particular steak recipe is seasoned with garlic powder, salt and pepper. We kept it simple as the mushroom cream sauce takes it over the top.

What Is Bavette Steak

Bavette steak, also referred to as flap steak, comes from the sirloin primal of beef. It is one of the most fiber-dense cuts, which means you’ll need to take care when cooking to produce tender results.

The flank steak and skirt steak reside in the same portion of the cow and look very similar, so the cuts are often confused. They can absolutely be used interchangeably in Bavette steak recipes.

Bavette is the French word for “bib”. Sirloin flap meat in France is called “bavette d’aloyau”, which translates to “the bib of the sirloin”.

How to Cook Bavette Steak

There are two ways we recommend cooking this particular cut of beef: on the grill or in a cast iron pan on the stove. Both methods produce a juicy and tender cut of beef.

Only 3 basic steps are involved:

• Season the Bavette Steak – Let marinade up to 24 hours.
• Set up the Grill or Stove – Pre-heat to medium-high heat.
• Cook the Steak – Grill for 5-7 minutes per side until it reaches your preferred level of doneness. Let rest for 10 minutes before slicing against the grain.

Cook Time

Timing varies on the thickness of the Bavette cut and your preferred final temperature, however most cook between 10-15 minutes total.

Temperature

As with most steak recipes, cook the steak by temperature, not time. Here are the “final doneness temperatures”. The “pull from the grill” temperature will be 5°F below the temperatures called out below as resting will increase the temp. Use a meat thermometer to ensure accuracy.

• Rare: 125°F – 130°F
• Medium Rare: 130°F – 140°F
• Medium: 140°F – 150°F
• Medium Well: 150°F – 160°F
• Well Done: 160°F+

* The USDA recommends cooking steaks and roasts to a minimum internal temperature of 145°F for safety.

Texture

Based on cooking hundreds of batches of carne asada recipes and flank steak tacos, we find medium to medium-well makes for the best texture and firmness when using bib meat. You’ll see medium-rare quoted elsewhere but we find it super chewy.

In fact, on an episode of MasterChef Joe Bastianich once mentioned people think rare is the way to go for most beef, but flank steak needs to be cooked until medium, at least, to reduce the chew and get the best texture.

We grill our meat until it has an internal temperature of 145°F.  While it rests it reaches 150°F.

Grilled Bavette Steak Uses

Bavette steak can be the star of the meal, and served with sides, or used in various other recipes, including:

Where To Buy

As it’s a common slab of beef, Bavette steak can typically be found in most grocery stores.

There are also a few online suppliers we purchase a ton of beef from: Snake River Farms, Wild Fork Foods and Porter Road.

Expert Tips

• Always use a meat thermometer when grilling meat. Our go-to digital thermometer is the Thermaworks Dot.
• Remove the steak from the refrigerator 30-60 minutes before cooking for even cooking.
• Allow the steak to rest 10 minutes before cutting, to re-distribute the juices.

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